Falafel nourish bowl

Earlier this year, I was housebound with a hand injury that made it difficult for me to do things like put toothpaste on my toothbrush and button up my jeans. It didn’t help that my partner travelled to Melbourne, leaving me to manage the household and look after our mischievous puppy (who enjoys being particularly naughty when it’s just the two of us. Sigh) as well as cook and clean up after myself. It had its challenges, but here I am on the other side, relatively unscathed.

While I was off work, one pot wonders were all I could whip up. But I was dreaming of nourish bowls after having enjoyed a few good ones over summer break.

As soon as I could muster the strength, I made this falafel nourish bowl. At the time I wasn’t sure if it was really good, or whether I just thought that because it satisfied the craving that burned within. I can confirm it’s definitely the former – this nourish bowl is really good. (And really filling).

Falafel nourish bowl
Makes 4 bowls

For the falafel
180g dry chickpeas, soaked overnight, drained and rinsed
1/2 red onion
2 garlic cloves
1/2 cup flat leaf parsley
1/2 cup coriander
1 tbsp besan flour
1 tsp cumin
1 tsp coriander powder
Salt and pepper, to taste

For the fresh tomato salsa
4-5 medium-sized tomatoes
2 medium-sized red onions
2 tbsp extra virgin olive oil
Juice of 2 limes
Pinch of salt

To serve
Hummus
Quinoa tabbouleh
Avocado
Fresh baby spinach leaves
Toasted pumpkin and sesame seeds

To make the falafels, blitz the chickpeas with onion, garlic, herbs, spices, besan flour, and salt and pepper.

Once processed into falafel texture, transfer the mixture to a wide-based pan with a little olive oil. Cook about 5-8 minutes until garlic is fragrant and mixture starts to brown. Set aside to cool.

Mould into balls and cook in the oven for 15-20 minutes at around 200 degrees C. (You could air fry or even deep fry the falafels instead).

To make the salsa, roughly chop the tomatoes and onion. Add them to your food processor with olive oil, lime juice and salt. Pulse 3-4 times until tomatoes and onion are in small chunks. Transfer mixture to a bowl to rest. (Make sure you transfer the juice that has been released from the tomatoes to the same bowl as it will help balance out the flavours from the lime juice and olive oil).

Add small amounts of falafel, salsa, hummus, quinoa tabbouleh, avocado, baby spinach and toasted seeds to your bowl, as pictured – and enjoy.

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